Introduction
Are you ready to indulge in the delightful combination of chocolate and mint? These cookies offer a rich, decadent flavor profile with the added crunch of peppermint bark, making them perfect for any occasion, especially the holiday season. They are easy to make and will surely impress your friends and family!
Detailed Ingredients with measures
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon baking soda
¾ cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon peppermint extract
2 large eggs
1 cup dark chocolate chips
1 cup chopped Ghirardelli peppermint bark, plus extra for topping
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: About 24 cookies
Directions
1. Preparation: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, cornstarch, salt, and baking soda until well combined. Set aside.
3. Cream Butter and Sugar: In a large bowl, using a stand mixer or handheld mixer, beat the softened butter and granulated sugar until smooth and creamy.
4. Add Wet Ingredients: Mix in the peppermint extract. Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
6. Add Chocolate and Peppermint Bark: Fold in the dark chocolate chips and chopped Ghirardelli peppermint bark until evenly distributed throughout the dough.
7. Form Cookies: Using a cookie dough scoop or tablespoon, scoop out portions of dough and roll each into a ball. Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart. Lightly press down on each dough ball with your fingers. If desired, top each with additional chopped peppermint bark.
8. Bake: Bake one batch at a time in the center of the preheated oven for 10 to 12 minutes, or until the edges are firm but the centers remain soft.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Detailed Directions and Instructions
Preparation
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, cornstarch, salt, and baking soda until well combined. Set aside.
Cream Butter and Sugar
In a large bowl, using a stand mixer or handheld mixer, beat the softened butter and granulated sugar until smooth and creamy.
Add Wet Ingredients
Mix in the peppermint extract. Add the eggs one at a time, beating well after each addition until fully incorporated.
Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Add Chocolate and Peppermint Bark
Fold in the dark chocolate chips and chopped Ghirardelli peppermint bark until evenly distributed throughout the dough.
Form Cookies
Using a cookie dough scoop or tablespoon, scoop out portions of dough and roll each into a ball. Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart. Lightly press down on each dough ball with your fingers. If desired, top each with additional chopped peppermint bark.
Bake
Bake one batch at a time in the center of the preheated oven for 10 to 12 minutes, or until the edges are firm but the centers remain soft.
Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
Butter Temperature
Ensure the unsalted butter is softened to room temperature for easier mixing and better texture.
Mint Flavor
Adjust the amount of peppermint extract to suit your personal taste preference—less for a milder flavor, more for a stronger minty kick.
Baking Sheets
If you have only one baking sheet, you can bake the cookies in batches. Just let the baking sheet cool before adding more dough.
Storage
Store the cooled cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Cook techniques
Preheating the Oven
Preheating the oven ensures that your cookies bake evenly and achieve the right texture. Always set your oven to the required temperature and allow it to fully heat before placing your cookies inside.
Whisking Dry Ingredients
Whisking together flour, cocoa powder, and other dry ingredients helps to evenly distribute the leavening agents and prevents clumping. This step is crucial for achieving a uniform rise in your cookies.
Creaming Butter and Sugar
Creaming softened butter and granulated sugar together until smooth creates a light and airy texture in cookies. This process incorporates air into the batter, which helps the cookies rise properly.
Incorporating Eggs
Adding eggs one at a time allows them to fully blend into the mixture, ensuring better emulsification. This helps with the overall structure and moisture of the cookies.
Folding Ingredients
Gently folding in chocolate chips and peppermint bark after combining the wet and dry ingredients ensures that these additions are evenly dispersed without deflating the batter.
Shaping Cookies
Using a cookie scoop or tablespoon to form dough balls provides uniform size and shape for even baking. Spacing them appropriately on the baking sheet is important to prevent them from merging as they spread during baking.
Baking Technique
Baking in the center of the oven is key for even heat distribution. Keep an eye on the cookies as they bake, noting that the edges should be firm while the centers remain soft.
Cooling Cookies
Allowing cookies to cool on the baking sheet for a few minutes helps them set before transferring to a wire rack. This step prevents them from breaking apart when moved.
FAQ
Can I substitute the all-purpose flour with a gluten-free alternative?
Yes, you can use a gluten-free all-purpose flour blend. Ensure it contains xanthan gum for proper texture.
What can I use instead of peppermint extract?
If you don’t have peppermint extract, you can use vanilla extract or almond extract for a different flavor profile.
Can I use milk chocolate chips instead of dark chocolate chips?
Yes, you can substitute milk chocolate chips, but keep in mind that it will alter the overall flavor and sweetness of the cookies.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
Can I add nuts to the cookie dough?
Absolutely! Chopped nuts like walnuts or pecans can be added for added texture and flavor.
Why are my cookies spreading too much during baking?
Cookies may spread too much if the dough is too warm or if there is too little flour. Ensure your butter is softened, not melted, and measure your flour accurately.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 3 days or freeze it for longer storage. Just allow it to soften slightly before baking.
Conclusion
These delicious chocolate peppermint cookies combine rich cocoa flavors with refreshing peppermint, creating a delightful treat perfect for any occasion. The use of both dark chocolate chips and Ghirardelli peppermint bark introduces a wonderful texture and burst of flavor that is sure to satisfy your sweet tooth.
More recipes suggestions and combination
Mint Chocolate Chip Brownies
Enhance your brownie recipe by mixing in peppermint extract and dark chocolate chips for an extra minty chocolate experience.
Chocolate Peppermint Cheesecake
Create a luscious cheesecake by adding crushed peppermint bark into the filling and topping it with whipped cream and chocolate shavings.
Peppermint Hot Chocolate
Warm up your winter nights with a rich hot chocolate spiced with a hint of peppermint extract, topped with whipped cream and crushed peppermint candy.
Peppermint Bark Cupcakes
Bake chocolate cupcakes and top them with a peppermint-infused frosting, sprinkled with crushed peppermint bark for an added festive touch.
Peppermint Mocha Cookies
Pair your usual mocha cookie dough with peppermint extract and chunks of dark chocolate for a delightful twist on the traditional cookie flavor.
